Sesame Rice Discs Topped with Trout

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.

Add an equal amount of water to the pot as rice. Bring the pot to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes.

Turn off the heat and keep the lid on the pot for 10 minutes. Add the apple cider vinegar, sugar, and salt to the rice. Mix the rice with a fork, ensuring the vinegar distributes evenly. Let the rice cool under a fan before using.

Heat a small pot with a little water and bring it to a simmer, not a boil.

Place the egg yolks, English mustard, and lemon juice into a stainless steel bowl that fits on top of the pot with simmering water. Ensure the water does not touch the bowl.

Whisk the eggs well with the mustard and lemon juice before placing the bowl on the pot. Continue whisking while slowly pouring the melted butter into the egg mixture.

The eggs will start cooking slowly, and the butter will thicken the mixture. Add a little salt for seasoning. Once the sauce reaches the desired consistency, remove it from the heat and transfer it into a piping bag or bowl.

Dip your hands into a little water, make bite-sized balls of rice, squeeze them to compress, then pat down to form a round disc.

Roll the edges of each disc through black sesame seeds to coat the sides only.

Pour the soy sauce over the trout and mix well. Top each sesame-coated rice disc with trout.

Spoon or pipe a dollop of hollandaise sauce on top and garnish with a micro herb.